Monday, October 6, 2008

Teriyaki Pork Kebabs

Marinade and Kebabs
1/2 cup reduced-sodium soy sauce
1/3 cup packed brown sugar
1 tbsp finely chopped, peeled fresh ginger-root
2 garlic cloves
2 tsp dark sesame oil
2 pork tenderloins (about 1 lb each)
1 medium green pepper
1 medium red pepper
3 fresh pineapple slices, cut 1 inch thick

What to do:
1. For marinade, combine soy sauce and brown sugar in a bowl. Finely chop ginger-root, garlic pressed and oil in the bowl and mix well. Reserve 1/2 cup and set aside.  For kebabs, cut pork into 24 1 1/4 inch pieces. Add pork to marinade and toss to coat. Cover; refrigerate 30 minutes.

2. Cut bell peppers into 24 , 1 inch pieces. Cut pineapple into quarters to make 12 pieces. Prepare grill cooking over medium coals.

3. Remove pork from marinade; discard marinade in bowl. Thread skewers with pork, peppers, and pineapple. (on six 12- inch skewers) Place kebabs on grill; brush with reserved marinade. Grill covered 14-16 minutes or until pork is no longer pink, turning occasionally and brushing with marinade.

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